Finally documented my go-to read beans recipe today in the kitchen. It’s cooking now, so we’ll see if there’s any need for adjustment to the below in a few hours. I usually get the beans going to a boil as I’m prepping the rest of the veggies.

Ingredients

• 1 lb dark red kidney beans
• 6 cups water
• 1/2 bottle red wine
• 1 large onion, chopped (3 cups)
• 1 large bell pepper, chopped (2 cups)
• 4-5 ribs celery, chopped (1 1/2 cups)
• 1 1/2 Tbsp. garlic, minced
• 4 bay leaves
• 1/2 Tbsp. fresh thyme
• 1 tsp. ground black pepper
• 1/2 tsp. cayenne pepper
• 2/3 lb. andouille sausage, chopped into 1/2 inch pieces
• 1/2 lb. ham, cubed into 1/4 pieces (ham hock, ham steak, something smoked and w/ a bone is best)
• Gumbo filé
• 1/4 cup parsley, chopped

Optional Extras

• 1 carrot, diced
• 1 jalapeno, chopped
• 2-3 slices bacon, raw

Preparation

1. Soak beans in water overnight. Drain, rinse and place in stock pot with water. Bring to a boil.
2. Add everything except parsley.
3. Simmer uncovered for 4-6 hours, stirring occasionally.
4. Add parsley just before serving in a bowl under white rice. Add filé to taste. Cornbread and hot sauce is also encouraged.

Makes 12 servings.